First KitchenAid Adventure: Sweet and Savory Rugelach
I referenced the book: “The Mixer Bible” for the base of the dough. In the book, the recipe was for 6 dozen cookies, but I scaled it down to about 1 - 1.5 dozen cookies.
The ingredients and recipe below are for 12-18 cookies. I have made it into a checklist, so that you can check these off as you are at a grocery or even looking through the fridge and pantry for them.
Cookie Dough
- 2/3 cup cream cheese (room temperature)
- 1/3 cup unsalted butter (room temperature)
- 3/4 cup unbleached all purpose flour
- pinch of salt
Savory Filling
- 1 cup tomato sauce (pasta sauce)
- 2 cloves garlic (minced)
- 2 handfuls of coriander (finely chopped)
- 2 slices bacon (chopped)
- 1 tsp olive oil
- Jalapeño (finely chopped)
Helpful Tip: The more filling you have, the better… You can eat the extra on the side!
Prepare the dough
Prepare the Filling
Put everything together
After the dough has sat for an hour, preheat the oven to 375°F.
Helpful Tip: I checked them halfway through and flipped so the baking was even on both sides.